A good savory little number this, fantastic with all manner of roasts and grilled foods but equally worth making as a side dish for cool, almost liquid mozzarella or a bowl of basmati rice flecked with torn herbs.

Ingredients

　　tomatoes – 1 pound (450g)

　　olive oil – 3 tablespoons

　　basil – a small bunch

　　Parmesan – 1 1/2 ounces (40g), grated

　　Preheat the oven to 400°F (200°C). Cut the tomatoes in half and put them into a bowl. Pour over the oil, then add a good grinding of black pepper and a little salt. Tear the basil leaves and add them with the grated Parmesan. Toss the ingredients gently together, then put them in an ovenproof baking dish and bake for twenty-five to thirty minutes, until the tomatoes are soft and the Parmesan is slightly crisp.

　　Tender